Historically, the credit for the development of liqueurs goes to the monks of the late Middle Ages and the Renaissance, who created various tonics and beverages to promote health by experimenting with combinations of roots and herbs mixed with a spirit base. Many of those products, including Chartreuse & Benedictine, have survived to this day. Read More »
A range of unusual liqueurs developed by Gabriel Boudier for use in the 3-Michelin-starred restaurants run by the Bernard Loiseau group. This version has combined sloe and elderberry which sounds superb.
A coconut liqueur from Chamarel, located on the west coast of Mauritius. This is produced from roasted dessicated coconut, which are then slowly macerated in their white rum. Serve with pineapple juice for a delicious Pina Colada.
Bittermens Baska Snaps is a Swedish-style bitter spirit produced just outside Pontarlier, the French spiritual home of absinthe. The neutral spirit is initially flavoured with caraway, rhubarb, liquorice and other botanicals to make an aquavit and then distilled wormwood is added before being sweetened with a little sugar. Best served cold.
An October 2013 release, this is a delicious combination of Paddy's triple-distilled and triple-blended Irish Whiskey and spiced apple flavourings. Perfect for both the colder weather or chilled during the summer.
First launched in Germany in 2006 by German actor Hendrik Borgmann, his brother Jan and their friend Jörn Clausen, this herbal liqueur is made to their great-grandfathers recipe. After seven years, and great success in their homeland, it finally reached our shores at the end of 2013.
Schelvispekel is a spicy Dutch liqueur produced using brandy and a secret blend of spices. The name translates as 'haddock brine', not a nod to the ingredients, rather that the drink is reminiscent of one early-20th century haddock fishermen would drink to keep them warm on their days at sea,